Million Dollar Chicken Spaghetti – The best ever chicken spaghetti that is anything but difficult to make! This scrumptious chicken spaghetti dish is rich and generous, loaded with cream cheddar, bacon, sharp cream, parmesan, mozzarella, delicate chicken, and spaghetti noodles heated to flawlessness!
This chicken spaghetti is made with straightforward, regular fixings. I ordinarily have everything to make this officially supplied in my storeroom and ice chest!
This is only unadulterated, adhere to your ribs comfort sustenance. The sort of gooey goodness that can keep me returning for a considerable length of time all through our virus climate seasons.
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Ingredients
- 16 Ounces Spaghetti,
- 2 Eggs
- 1/3 Cup Parmesan Cheese
- 5 TBSP Butter, Melted
- 8 Ounces Cream Cheese, Softened
- 2 10 Ounce Cans cream of chicken soup
- 1 Cup Sour Cream
- 2 Cups Shredded Chicken
- 2 Cups Mozzarella Cheese
- 1 Pound Bacon
- 1 Teaspoon Italian seasoning
- 1 Teaspoon Garlic powder
- 1 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1 Teaspoon Onion Powder
Instructions
- Preheat oven to 350 degrees. Lightly oil a 9x13 inch baking dish and set aside.
- Cook the spaghetti according to package directions, drain and set aside. While the spaghetti is cooking, cook the bacon in a large skillet over medium high heat. Remove the bacon to drain on a paper towel lined plate and crumble when cooled.
- In a small bowl whisk together the melted butter, eggs, and parmesan cheese. Toss the parmesan mixture with the cooked spaghetti noodles.
- In a large bowl mix together the cream cheese, cream of chicken soup, sour cream, shredded chicken, mozzarella cheese, bacon, and seasonings.
- Pour half of the spaghetti into the prepared pan and top with half of the cream cheese mixture. Repeat this step one more time. Top with remaining mozzarella.
- Bake in preheated oven for 30-45 minutes, until hot and bubbly.
For more detail : bit.ly/2XmFRHc
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